Medieval Chicken In A Clay Roaster Recipes

JUDHABA AL TAMR: CLAY OVEN CHICKEN

Steps:

• Boil dates until they are soft and mushy, drain and mash. Remove any pits.
• Cut bread into bite-size pieces, and soak in water until the bread is thoroughly sodden. Drain gently.
• Mix the soaked bread with the mashed dates, honey, sesame oil, spices and walnuts (if using them).
• Line the bottom of a 9 x 13-inch baking pan with pita or tortillas.
• Take a tomato can or other similarly sized can, remove top and bottom, and place it in the middle of the pan. Add the bread mixture to the pan, placing it around the can. Add water to the bread mixture to make sure it is thoroughly wet.
• Cover the top of the bread mixture with pita or tortillas. If they don't fit, they can be torn to appropriately sized pieces.
• Balance the chicken on top of the can.
• Bake in clay oven until the chicken is just done.
• Remove the chicken. Remove the top pita or tortilla and break into pieces. Empty any juices that have accumulated in the pan into the bread pudding.

CLAY OVEN-ROASTED CHICKEN

Steps:

• Soak clay oven in water to cover for 10 to 15 minutes.
• Place lemon in chicken cavity. Tuck wings under, and tie legs together with string, if desired. Place chicken in clay pot, breast side up, and sprinkle with tarragon. Cover with lid.
• Place in a COLD oven. Turn oven to 450 degrees Fahrenheit, and bake 1 hour. Uncover and bake 15 more minutes or until meat thermometer inserted into chicken thigh registers 180 degrees.

MEDIEVAL CHICKEN IN A CLAY ROASTER

Steps:

• Soak the clay pot according to the manufacturer's instructions.
• Spatchcock the chicken, making sure to remove the keel bone and breast cartilage, but not cutting the bird into halves. Rinse.
• Season the chicken inside and out to taste with the salt and pepper.
• Combine the softened butter and the minced garlic. The amount of garlic should be adjusted based upon your preference.
• Using your fingers, spread the garlic butter between the meat and the skin of the breast and leg meat.
• Wrap the chicken around the quartered onions and fresh rosemary and place in the prepared clay pot.
• Pour the white wine and the orange juice over the prepared bird, allowing the excess liquid to pool at the bottom of the pot.
• Place covered clay pot in COLD oven and turn the heat on to 450 degrees. Bake until the chicken is cooked (use an oven thermometer) through, checking often after the one hour mark. The time will vary based upon the size of the bird(s). (In our oven, baking time is typically between 75 and 90 minutes.).
• As the bird gets close to being done, take the cover off the pot and allow it to brown.
• Allow the chicken or hens to cool for 10 minutes in the pot with the juices after removing from the oven. Collect the juices and skim off as much fat as possible.
• Cut up and serve the bird with some of the lovely skimmed juice on the side. Thicken it if you want, but we like it just as is.

MEDIEVAL ROASTED CHICKEN

Steps:

• Preheat the oven to 325 degrees F. Combine all ingredients together to prepare the marinade. Dip the whole chicken in the marinade. Cover chicken completely with marinade. Let sit for 4 to 5 minutes. Place chicken on a sheet pan. Cook for 50 minutes uncovered, or until the chicken is cooked through and the juices run clear.